British Bites: Lemon Poppyseed Scones

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Scones are a simple quick bread commonly served with tea, jam, and butter or a thickened or clotted cream. Served often at breakfast or in the afternoon with a light meal or snack, scones come in both sweet and savory varieties. Although throughout Britain sweet scones are more common, you can definitely find a potato scone alongside the occasional fry up.

This recipe takes the simple scone and adds a few poppyseeds and some lemon juice to give it some added dimension. The classic combination would be more suited as something sweet to serve alongside a pot of strong tea in the afternoon, rather than a bread to accompany breakfast.

Although ideal straight out of the oven, you can get away with making these scones a day ahead and storing them in a airtight container. They are delicious at room temperature with soft butter, but for those who can't resist warm bread, a few minutes in a warm oven can perk them up nicely.

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After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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